For Acinum, the bunches are harvested manually and once they reach the wine-cellar, they are gently pressed. Then, a slow fermentation takes place in stainless steel tanks with indigenous yeasts in order to preserve the peculiarity of the product to the maximum. The sparkling wine production takes place in autoclaves. Wine rests for three months after bottling. On the nose it displays a fruity bouquet with aromas of green apple and pink grapefruit. A smooth, crispy, extremely elegant palate with a long, fresh and tasty finish. Excellent as an aperitif and pairs well with fish dishes.